Peeled boiled potatoes

Mash them and transfer to a bowl. Add finely chopped green chilli, 2 tbsp finely chopped coriander leave, 1/2 tsp red chilli powder, 1 tsp cumin powder, 1/4 tsp dry mango powder, and salt.

Mix well. Taste for the seasonings and add more if required. Stuffing masala is ready.

Add water as needed and mix well to make the batter.

Batter should not be too thick or too thin. It should have consistency like pakora batter.

Take one bread slice and spread stuffing mixture evenly over it. Don't over stuff the mixture.

Cover it with another bread slice and gently press it. Cut it diagonally into two triangle shaped pieces as shown in the photo.

Prepare all bread slices in same way.

Heat oil for deep frying bread pakoras over medium flame. Check if oil is hot enough for deep frying by adding a small drop of batter in it. If it comes on the surface gradually without changing the color, it is medium hot and ready for frying. If doesn't come on the surface it means oil is not hot enough. If it comes on the surface immediately and turns brown it means oil is too hot. Dip each triangle shaped piece in batter.

Gently lift it with your hand and slide it in the medium hot oil.

Deep fry until bottom surface turns light golden brown. It will take approx. 1 - 2 minutes.

Flip it and deep fry another side until bottom surface turns light golden and crispy. Fry both sides until it turns crispy and light golden brown on all sides.

Remove it from the oil using a slotted spoon and transfer to a plate lined with paper napkin. Deep fry remaining bread pakoras in same way and serve hot Or warm with ketchup.